My Recipe Box

Pecan-Chocolate Squares

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Yields sixteen 2-1/2 inch squares.

  • Make the menu:
    A Game-Day Chili Menu
  • by from Fine Cooking
    Issue 70

For the cookie base:
  • 6 oz. (3/4 cup) cold unsalted butter, cut into 1/2-inch pieces
  • 9 oz. (2 cups) unbleached all-purpose flour
  • 1/2 cup packed light brown sugar
  • 2 tsp. ground cinnamon
  • 1/2 tsp. table salt
  • 2 oz. finely grated bittersweet chocolate (a scant 1/2 cup)
For the pecan topping:
  • 10 oz. pecans (3 cups), toasted
  • 1/4 lb. (1/2 cup) unsalted butter
  • 1 cup packed dark brown sugar
  • 1/3 cup honey
  • 2 Tbs. heavy cream
  • 1/2 tsp. table salt

Make the cookie base: Position a rack in the middle of the oven and heat the oven to 350ºF. Put the butter in a food processor, along with the flour, light brown sugar, cinnamon, and salt. Pulse until the mixture is well combined (about 20 pulses). Scatter the dough into a 9x9-inch baking pan and press it evenly over the bottom. (Wipe out the processor bowl but don’t bother washing it.) Bake the base until firm and lightly browned, about 25 min. When the cookie base comes out of the oven, sprinkle the grated chocolate evenly over the top. (Don’t turn off the oven.) Set the pan aside.

Make the pecan topping: As the cookie base bakes, pulse the pecans in the food processor until coarsely chopped. In a medium-size heavy saucepan, melt the butter. Stir in the dark brown sugar, honey, cream, and salt. Simmer for 1 min., stirring occasionally. Stir in the pecans. Pour the pecan mixture over the chocolate-sprinkled cookie base, spreading evenly. Bake until much of the filling is bubbling (not just the edges), 16 to 18 min. Let cool completely in the pan. When ready to serve, cut into 16 squares. Tightly covered, these bars will keep for about five days (though they never last that long).

nutrition information (per serving):
Size : per piece based on 16 servings; Calories (kcal): 430; Fat (g): fat g 30; Fat Calories (kcal): 260; Saturated Fat (g): sat fat g 11; Protein (g): protein g 4; Monounsaturated Fat (g): 11; Carbohydrates (g): carbs g 43; Polyunsaturated Fat (g): 5; Sodium (mg): sodium mg 160; Cholesterol (mg): cholesterol mg 40; Fiber (g): fiber g 3;

Photo: Anna Williams



A fantastic recipe! There is a crazy amount of butter- I didn't realize because it's listed as an ingredient in both the cookie layer and the topping. IMO, that makes it the perfect recipe to bring to an event or give as a gift. I don't think anyone who tried them was not "WOW"ed by the deliciousness (butter is good!). I found them to be a breeze to make. I greased the pan and didn't use parchment or foil- worked just fine. When they were still slightly warm, I loosened them from the sides and cut them into squares using a sharp knife and a sawing motion. I think it may have helped to have them nicely contained in the pan.

A scrumptious treat for athletic adolescent boys (who could use the calories). The top layer is a kind of chewy praline, the bottom is a mildy sweet, hard cookie, and in the middle is a thin layer of bittersweet chocolate. After putting these squares in the oven, I discovered some grated chocolate on the floor. Next time, I'll grate the chocolate onto waxed or parchment paper and then roll it into a funnel for better control when distributing the chocolate on the hot cookie layer. These squares are too sweet for my husband. Alas, I find them irresistible.

excellent! I didn't have any trouble cutting them. I used my standard brownie and bar cookie method of lining the pan with foil, edges overhanging. When cool, I lifted the foil liner out of the pan, and cut straight down using a bench scraper.

As everyone says, these are easy to make, delicious to eat, but difficult to cut. I make them in a silicon pan, turn them out onto a plate when they are mostly cool, and turn again (now right side up) onto a cutting board. Cut with your longest knife and you're good to go. Easier to cut before they are ALL the way cool.

WOW. These are outstanding! I've made them twice so far, and the recipe is flawless. I increased the recipe by half, and made it in a 9" x 13" pan. PERFECTION!

Very good but rich. Ended up cutting them into more bite size pieces. Reviews are correct, hard to cut. Maybe next time I'll try lining the pan with tinfoil and cutting them on the counter.

Truly decadent! Easy to make - difficult to cut - more difficult to eat just one.

These are SO good. I made them in a quarter sheet pan so the crust was a little thinner, but I got more of a yield. I will make these over and over again!

All I can say is YUM! And easy. The only thing that was tough was cutting it on the plate after we served it. We offered it with a scoop of vanilla ice cream and it was great. Still have a little in the refrig and can't wait to eat it tomorrow night.

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